Grilled London Broil in a Marinade of Spices

 I've been eating grilled London broil since I was a child. It was one of my favorite types of steaks my mom cooked. Probably because of all homemade steaks, that one tasted the best. For any other type of steak, I always preferred how it tasted when at a restaurant, versus home.  In fact, I still do! 

But London broil...

Grilled London Broil in a Marinade of Spices

 That one was always a special one. Perhaps because the thinly sliced pieces could so easily be dipped into the salty steak juice, soaking up all of the flavor. Or maybe, it was because of the marinade my mom used. But alas, then I became gluten free. 

And that London broil marinade wasn't going to work anymore.

 So, I had to come up with a new one, where I would still want to devour that entire London broil. And I did, with all pantry ingredients!  

1. Garlic Powder

2. Onion Powder

3. Lawry's Seasoning Salt

4. Turmeric

5. Cornstarch

6. Water

 That's it! There are only six ingredients to this marinade, and it only takes about 5 minutes to make. 

Not too shabby, if you ask me.

 Now, I will provide this disclaimer. Normally, when I make this London broil marinade, I really just eye-ball the portions of each spice. When I went to document the recipe, I did my best to match what my usual 'eye-ball' proportions are. However, in the end, you can really just use the amount of each spice that you prefer. Add more seasoning salt for a saltier steak. Add more turmeric if you are a fan of that spice.  Well, you get my drift.  Just remember, for the best London broil, let it marinate over night.  Enjoy! 

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Ingredients

• 1 1/2 lb London Broil

• 3 TBSP + Garlic Powder

• 2 TBSP + Onion Powder

• 1 - 2 TBSP Lawry's Seasoning Salt

• 1/2 tsp Turmeric

• 1 tsp Cornstarch, Gluten Free

• 3/4 - 1 Cup Water

Instructions

Prep

1. Place the raw London broil in a narrow, somewhat deep pan or dish. I normally use my largest bread pan.

2. In a separate bowl, add all dry ingredients and mix with a utensil.

3. Add the water and mix again. Once combined, it will be a thick mixture.

4. Pour the contents of the bowl over the raw steak.

5. Make sure it is completely covered, and poke a few holes in it with a fork.

6. Cover with tin foil or saran wrap and place in the refrigerator overnight.

Grill

1. Remove from the refrigerator 15-30 minutes before grilling.

2. Once ready, place on a hot grill with the top of the steak that had the majority of the marinade face down.

3. Pour the remaining marinade over the the side.

4. Cook and turn as needed until desired temperature is reached.

5. Once done, remove from heat and let it sit, covered for a few minutes before slicing into very thin slices.

Notes

1. You want your pan to be big enough so that the steak is not too smushed. This is because if it is sitting too tightly in the pan, then the marinade won't seep to the bottom and cover all sides.

2. You can add a touch more water as needed, if your steak isn't getting covered enough by the marinade.

3. Feel free to change up the amount of each spice used for your preference.

4. The majority of the carbs that come from the spices will fall onto the grill. While they are included in the nutritional information, the actual carb count will be significantly less.